Ratatouille with white beans and couscous
A French vegetable stew of aubergine, courgette, peppers and tomato, gently cooked in olive oil with garlic and thyme. White beans make it filling; serve it with couscous or crusty bread. It is also a classic side for grilled meat.
- 55 minTime
- 38 minHands-on
- 4Portions
- ≈ 29 krper portion
- 490kcal per portion
Ingredients for 4 portions
- 4 tbspOlive oil
- 1Yellow onion, chopped
- 3 clovesGarlic, chopped
- 1Aubergine
- 1Courgette
- 2Bell peppers
- 400 gCrushed tomatoes
- 1 tbspTomato paste
- 1 tspThyme, dried
- 250 gWhite beans, drained
- 3 ½ tbspBasil, leaves
- to tasteSalt
- to tasteBlack pepper
On the side
- 3 dlCouscous
- ≈ 3 dlWater, for the couscous
Method
- Chop the onion and garlic. Cut the aubergine, courgette and peppers – ideally one red and one yellow – into roughly 2 cm pieces.
- Heat the olive oil in a large pot and fry the onion and aubergine over a medium heat for about 5 minutes, until the aubergine has softened and taken on a little colour.
- Add the courgette, peppers and garlic and fry for another 5 minutes.
- Stir in the crushed tomatoes, tomato paste and thyme. Season with salt and pepper.
- Cover and simmer over a low heat for about 25 minutes, stirring now and then, until the vegetables are soft but still hold their shape.
- Bring the water to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes. Fluff up with a fork.
- Rinse the beans, stir them into the stew and let them heat through, about 3 minutes.
- Check the seasoning, scatter over the basil and serve with the couscous.
The cost is estimated from Swedish grocery prices.
